The bread was a hit. I should mention I changed the recipe just a little. For the soaker I only used about an 1/8 of a cup of oats, but then I added about 1/4 cup of a seed blend I had on hand – sunflower, poppy, sesame and some other seeds. I also don’t really like fennel seeds, so I left that out of the bread completely. The flavor from the seed blend more than made up for leaving those nasty fennel seeds out. The recipe also made quite a bit. I made two small to medium size baguette style loaves, and then I made a dozen small rolls as well to freeze (though I don’t know if they will last that long!). The bread was a perfect compliment to the soup for lunch.